Besan khoya barfi Recipe | Besan Mawa Barfi Recipe
Rich, melt-in-mouth Besan Khoya Barfi made traditionally, perfect festive sweet to celebrate special occasions on Bless My Food by Payal.
Ingredients
Instructions
- To make this recipe, you need not to have those professional measuring cups necessarily. You can use any katori or tea cup from your kitchen. But whatever you pick, keep the same for measuring each ingredient. We have picked up a steel katori.
- In a heavy bottomed pan, add besan and desi ghee.
- Roast besan on low heat while stirring continuously until besan turns golden brown. It took us almost 20 minutes. Your roasting time may vary depending upon the quantity of besan you take.
- Then add khoya.
- Khoya need not to be roasted for a long. Just mix it well and let it dissolve completely.
- Add melon seeds, mix and remove the pan from the heat.
- Now it's time to make sugar syrup for which take sugar and water in a pan.
- Boil for 4-5 minutes until you get one string consistency.
- Off the heat and add cardamom powder and saffron food colour. Mix.
- Pour this hot sugar syrup over the besan khoya mixture. That mixture might have been turned cool a lot but no issues. It's all together fine.
- Mix well.
- Drop this mixture on a tray or thali greased with desi ghee.
- Top with melon seeds and chopped pistachios.
- Let it cool down and set for at least 2 hours.
- Cut into pieces and enjoy.
Notes
In roasting besan, 3 things are most important; temperature, stirring and duration.
Roast it on low heat. If you roast besan on high heat, it may turn brown immediately but remain raw in taste.
It is very important to roast the besan without stopping your hands. Even if you get tired, seek some help but roast it continuously and that too deep to the base of pan because besan tends to burn so immediately.
The third one is duration. Don't be in a haste. Roast besan with utmost love, slowly and slowly.